Sure, maybe it's a sign that food trends have gotten a little out of hand when we begin ordering $10 platters of potato chips at tres chic eateries. But you only live once after all, so who gives a flip if potato chips are considered cliché, fattening, or pedestrian? Sort of like transforming an uninspired bowl of ice cream to a champagne granita, YOLO's version of the homemade potato chip breathes new life into the fat kid's after-school snack. Each slice of crispy fried potato is topped with melted dollops of blue cheese. These tasty suckers are completed with a liberal daub of crisp salty bacon and flecks of rosemary and thyme. Our chubby inner child is squealing.

Once solely an upscale provisioning company for yachties, the Grateful Palate in Fort Lauderdale successfully evolved into a contemporary restaurant just last year. In the newly overhauled wine lounge, you'll find both aficionados and novices sipping on global wines from family-owned vineyards. It is so serious about wine, the Grateful Palate regularly offers wine and food pairing events, classes, and tastings. Besides the 300-plus wine choices, it's the inventive, contemporary menu that lures in first-timers and keeps those from the provisioning days returning for more. The pan-seared seafood is succulent and fresh, and the duck breast with beurre noisette is mind-numbingly delicious, as is the bone-in fillet with truffled potatoes. In keeping with many other gourmet restaurants in town, Grateful Palate has made its bed in an unassuming strip mall. No matter; the liquor store and laundromat next door won't take away from this upscale dining experience.

Almost from the minute it opened in January, Clay Conley's Buccan was the hottest dining ticket in Palm Beach. Named after the wooden grill used to cook over an open fire in the Caribbean, it might not be quite the restaurant you'd expect in the playground of the obscenely rich and inexplicably famous, neatly splitting the difference between upscale sophistication and casual comfort. The space itself offers an ambiance for almost every mood, from a small bar and sofa-bedecked lounge to bustling main dining room and intimate dining area by the glassed-in wine room. The food is equally accommodating (not to mention ravishing), treating more adventurous palates to choices like sweetbread and mushroom spring roll and Korean short-rib tacos while cosseting conservative taste buds with herb-roasted chicken and ricotta gnocchi Bolognese. Prices, however, are comforting to wallets of all dimensions, with a roster of small plates ranging from $5 to $12 and many dishes available in half and full portions.

Chef and co-owner Marc Falsetto knew just what was missing in Fort Lauderdale's Himmarshee Village when he brought us Rok:Brgr. Brick walls and dark wood create a chic vibe at this small, trendy eatery. What makes Rok:Brgr such an outstanding addition to the boozy village is the fusion of comfort and gourmet foods — perfect for satisfying an alcohol-induced food craving while wearing your best shirt. Watch the nightlife unfold at an outdoor patio table while gulping a frosty-cold microbrew. Or sip on a bacon-infused Maker's Mark to wash down dishes such as Mom's meat loaf or short rib grilled cheese. And no late-night craving is void of a yearning for thick, juicy burgers. Satisfy the urge with the innovative Peggy burger — Black Angus beef and pulled short rib matched with horseradish cheddar and bourbon barbecue sauce. Or the delicious Las Olas burger with Wagyu beef and Gruyère cheese atop a buttery brioche bun. Don't forget the variety of fries, including the poutine, hand-cut and smothered with gravy and cheese curds; the Parmesan reggiano with truffle oil; and the sweet potato fries with garlic aioli. Food this good is satisfying during both p.m. and a.m. Rock on, burger dudes.

A generous half-pound beef patty charred to a crisp on the outside with a tender pink inside, smothered in melted cheese and sandwiched amid cold lettuce, fresh tomatoes, onions, mayo, and pickle spears on a hearty fresh Kaiser roll — that's the Old Fashioned Cheeseburger, and there's no reason to detour from a perfect classic. This creation — an impeccable assemblage of everything that makes a burger fucking amazing — is not for the faint of heart. Take a fork and a handful of napkins, because you'll need to hoover everything that falls out the back when you bite into whichever side you deem the front. The pickle spears and mayo make the meat slip and slide on the roll like a game of hard to get with someone you lust after madly. But, of course, that burger is yours in the end, and you'll undoubtedly be jonesing for a second date by the end of the week.

Most steak houses are mausoleums of meat, boneyards of beef, retirement homes for carnivores. There's the obligatory dark wood and brass rail décor, which was really, really hip... in 1920. There's the pretentious, stultifying ambiance — half snobby suburban country club, half pompous dillweed. There's the usual roster of side dishes — shrimp cocktail, creamed spinach, hash browns, and the like — that have been around since the invention of food. Even if the steaks are good, everything else is so dull and dated that you feel like you've been dropped into an old black-and-white episode of Leave It to Beaver. Then there's Cut 432. The beef is pedigreed and killer — wet- and dry-aged, USDA Prime, Wagyu, Niman Ranch. The sides are actually interesting — beet and pistachio salad, blue cheese tater tots, pancetta-roasted Brussels sprouts. And the sleek, modern dining room and rollicking good-timey atmosphere are anything but old and tired. You don't go to Cut to retire; you go to live.